Niloufer Mavalvala’s books have helped to bring Parsi cooking to widespread attention. In this latest Behind the Cookbook feature, Niloufer...
In 700 original, intriguing articles—from “Apple Pie” to “Zombie”— The Oxford Encyclopedia of Food and...
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight,...
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as...
Alain Ducasse is a legend amongst chefs, becoming the very first chef to simultaneously run...
Professional Cooking…reflects the changing nature of our understanding of cooking and related fields such as...
Quay, one of the top 50 restaurants in the world, is a showcase for Peter...
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“Chef Brian catered our wedding, and it was incredible! Every dish came out hot and perfectly seasoned. Our guests haven’t stopped raving about the appetizers.”
“I was skeptical about hiring a private chef, but Chef Lisa exceeded all expectations. She was punctual, organized, and even cleaned up afterward. Plus, her chocolate soufflé was to die for.”
“Chef Diego’s food is out of this world! The vegan options he crafted for our group blew us away with flavor and creativity. He’s incredibly friendly and accommodating.”
“Chef Clara brought a taste of Italy to our corporate event. The handmade pasta and tiramisu were a hit! Everyone was impressed by her professionalism and the warmth she brought to the kitchen.”
“Chef Marcus prepared an unforgettable dining experience for my anniversary dinner! Each course was perfectly balanced, and the presentation was like a work of art. Highly recommend him for any special occasion!”
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Niloufer Mavalvala’s books have helped to bring Parsi cooking to widespread attention. In this latest Behind the Cookbook feature, Niloufer...
In the second feature in ckbk series, following on from An introduction to Pastry, Cat Black offers an overview of...
One of the world’s most important staple foods, and of paramount importance across Asia, rice is a grain of infinite...
Often dubbed “the father of wine country cuisine” Californian chef John Ash opened his first restaurant in 1980, beginning his influential journey...
This week we have an embarrassment of riches, an opportunity to share a treasure trove of recipes that add up...
Dates may seem like just another unexceptional dried fruit, but they are a food with a long history. In this...